Turkey Dijon with Garden Vegetables

Ingredients

• 2 pounds turkey tenderloins
• 1 large red bell pepper
• 6 green onions
• 4 garlic cloves
• 3 medium-size yellow squash
• 3 medium zucchini
• 4 ears corn
• 1 1/4 cups Italian-seasoned breadcrumbs
• 1/2 cup minced walnuts
• 2 large eggs
• 2 tablespoons Dijon mustard
• 1/2 cup walnut oil, divided
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup chopped fresh chives

Preparation

1. Cut turkey into 1/2-inch-thick slices. Cut bell pepper into 1/4-inch strips; slice green onions, and mince garlic. Coarsely chop squash and zucchini; cut corn from cob.
2. Combine breadcrumbs and walnuts in a shallow dish.
3. Whisk together eggs and mustard. Dip turkey into egg mixture, and dredge in breadcrumb mixture; set aside.
4. Saute bell pepper, green onions, and garlic in 2 tablespoons oil in a large skillet over medium-high heat 2 minutes. Add squash, zucchini, and corn; saute 5 minutes. Stir in salt, pepper, and chives; transfer to a serving dish, and keep warm.
5. Wipe skillet clean with a paper towel. Heat 2 tablespoons oil in skillet over medium-high heat; add one-third of turkey, and cook 3 minutes on each side or until golden. Drain. Repeat procedure twice with remaining turkey and oil. Serve over vegetables.
6. * See "From Our Kitchen" on page 158 for the recipe.